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Gluten-free bread
Ingredients
325ml
semi-skimmed milk
2 large
free-range eggs
1 teaspoon
white wine vinegar
450g
gluten-free brown bread flour, plus extra for dusting
½ teaspoon
sea salt
2 tablespoons
golden caster sugar
1½ x 7g sachet
dried yeast
3 tablespoons
olive oil
Instructions
STEP 1
Preheat the oven to 200ºC/400ºF/gas ,
STEP 2
Warm the milk in a small pan over a low heat, then leave to cool slightly.,
STEP 3
Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.,
STEP 4
Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough.,
STEP 5
Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.,
STEP 6
Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.,
STEP 7
Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through.,
STEP 8
Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.
Nutrition Facts
(per serving)
Calories:
444 calories
Servings:
4 servings
Carbohydrates:
70 g
Fat:
10 g
Fiber:
6 g
Protein:
10 g
Sugar:
2 g
Meal Effort
Preparation:
35 minutes
Cook:
1 hrs 35 mins
Total:
2 hrs 10 mins